Crunchy Baked Chicken

4 chicken breasts
2 cups of panko bread crumbs (plain)
1 packet of  Lipton savory herb seasoning
2 tablespoon butter, melted
pepper and salt

Preheat oven to 400 degrees...pour the panko, melted butter and seasoning packet in a bowl and mix together till panko is coated with the butter.

dredge each piece of chicken in the crumb mixture and lay in a baking sheet, after all are coated sprinkle more panko over the top and salt and pepper to taste.

cover with foil and bake for an hour..check the chicken at around 45 minutes to make sure it isn't cooking to fast.

this is seriously good stuff........ENJOY

 Debbie 

Print recipe here: Crunchy baked chicken





Cream Cheese Stuffed French Toast

1 8oz Cream Cheese, softened
1 tsp ground cinnamon
2 Tbls Sugar
1 tsp vanilla extract
1/2 cup of whipping cream
1/2 cup of milk
2 eggs
Loaf of Texas Toast
butter for pan (2 Tbls or more)


In a mixing bowl mix together Cream Cheese, cinnamon, sugar and vanilla extract, until blended and smooth.

this is the consistency you want

In a separate, but shallow bowl whisk together the eggs, milk and cream.
Spread a slice of bread with the cream cheese mixture and place the second slice on top (forming a sandwich) cut in a triangle.

spread

slice

heat pan on med high, add your butter to coat pan. Dip each half of toast into the egg mixture coating all sides. drain off excess before placing in skillet.

Dip

Fry in butter :)

brown on each side for about 1 to 2 minutes. serve warm with confection sugar on top and fresh fruit...or you could add some strawberry sauce to pour over the top..........these are so Yummy







print recipe here: Cream Cheese French Toast

 Debbie









Baked asparagus

This is probably my favorite way to cook asparagus...its simple and fast and pretty much full of yumminess, it is also a common way to bake them...and I thought I made it up, hahah not so much

1 to 2 bunches of asparagus
2 tablespoon olive oil
1/4 cup of Parmesan
salt and pepper to taste

Preheat oven to 350...Wash and break each spear...(bend your spear in half, it will break off right where the tough part is)

** try taking a photo of breaking asparagus with one hand......hmmmmm, I use two hands but wanted to somehow show you.

Pat dry and lay them on a baking sheet, drizzle the oil over the spears and toss until all are coated...you may have to add a little more oil, this recipe can be adjusted to your taste, sprinkle the salt, pepper and parm over the spears. Bake 15 -20 minutes..

ready for the oven

Ready to eat!!!!! these are so good, we call them finger food...:)

print recipe here: Baked asparagus



 Debbie



Grilled Garlic Butter Bread Rolls

I got the idea for this bread from one of my husbands friends, who basically took this dough from store to grill  with one rise in between. It was good then and with a few additions {like the butter, garlic and parsley *wink*} we have made this a {very} frequent addition to our BBQ's.

Ingredients: 

1 bag of prepared dough {I use a bakery pre-made pizza dough}

¼ c melted butter

1 tbsp dried parsley

1 tbsp minced garlic

Allow entire dough to rise in bag {until doubled in size}. 

Then pick off enough dough to make 6 evenly sized balls and place dough-balls in baking dish.

Mix together the melted butter, parsley and minced garlic. 

Pour over dough balls and then turn balls around in mixture to coat all over. 

Set aside to allow dough-balls to rise again until doubled in size {about 45 minutes}.

 Over low heat, place dough balls directly on grate of grill. Turning frequently, cook until golden brown and done in center {about 15-20 minutes, but times vary greatly depending on heat temperature}.

Serve warm with apricot or fig jam and topped with shredded cheese {or if you are lucky enough to have access to whole green fig preserves... that is the BEST way to enjoy these}!

And that there is my easy, yummy Grilled Garlic Butter Bread Rolls! 

 Dedra

Print recipe here: Grilled Garlic Butter Bread Rolls

Rosemary Garlic Grilled Pork Chops

In the search for a nice marinade for pork chops, I stumbled upon a recipe that looked like a great base for an experiment. Below is what I ended up with and I love the taste it gave to our grilled pork chops. It was a big hit with the 'grill master' as well, so that is enough for me!

 Ingredients: 

1 c soy sauce

½ c water

1 tsp Worcestershire sauce

1/2 c brown sugar

1 medium-size sprig of rosemary {about 4”}, finely chopped

2 tbsp minced garlic

6-8 boneless pork chops

Chop Rosemary and combine all ingredients in bowl {except pork chops}. Mix well. 

Place pork chops in large zip-lock bags or seal-able container and pour marinade over, shaking to make sure all pork chops are covered. Place in refrigerator to marinate for at least 3 hours.

 Grill over medium heat until done {approximately 4-5 minutes on each side} or until preferred doneness.

And that's it! You could also put some of this marinade aside before you add the meat to use for basting. I will definitely do that next time!! Enjoy!!

 Dedra

Print this recipe here: Rosemary Garlic Grilled Porkchops

Marmite Tart

This is a simple, savory treat that was introduced to me by my Mother-In-Law when we lived in South Africa. I have never been a huge fan of marmite, but the amount used in this dish gives it a subtle marmite flavor that works so well together with all the other ingredients. This would be a great addition to a brunch or a picnic.



Ingredients:

1 c flour

1/4 tsp salt

½ c milk

3 eggs

1 tsp baking powder

1 c sugar

4 tbsp butter- softened

1 tbsp marmite

4 tbsp butter

¼ c shredded cheese

Preheat oven to 350° F. Spray an 8x8 glass baking dish with non-stick spray.

In a bowl whisk together flour, salt and baking powder.

In another bowl beat eggs and sugar together until combined and creamy.

Add eggs and stir to incorporate, then add milk. Mix all together.

Pour into your greased baking dish and bake 25-30 minutes, or until tests done

Remove from oven and using a fork or skewer, poke several holes in top of the cake.

Place marmite and butter in microwave safe bowl and microwave on high in 10 second increments until melted. Stir to combine. 

Pour over top of cake. 

Top with grated cheese.

Put oven on broil and pop tart back in just to melt cheese {approximately 30-45 seconds}.

Serve warm or at room temperature {we even eat ours cold, however, I am not sure anyone else would recommend that! haha}. 

And that's it! So easy and so good...and so thankful to my Mom-In-Law for passing down such a great recipe! 

 Dedra

You can print this recipe here: Marmite Tart

Chicken Schnitzel with Cheddar Cheese Sauce

In 2010 we moved to South Africa for two years. While we were there I was introduced to a lot of new and tasty foods, like this Chicken Schnitzel with Cheese Sauce. I didn't have a recipe for the South African version of this dish, so I created one based on my limited knowledge of cooking a 'flattened' chicken breast and of making a cheese sauce... and of course relying on my memory of what that South African Schnitzel tasted like! The final product, I am happy to say, was good enough to empress my South African husband... I even received a 'this is better than the ones back home' comment! *Hurray! I'll take it!*

Ingredients: 

Chicken:

6 boneless skinless chicken breast

1/2 C flour

3 eggs- lightly beaten

1 1/4 C dry Italian bread crumbs

Oil for frying

Cheese Sauce: 

 2 1/2 tbsp butter

1 C milk

4 tsp flour

1/4 tsp salt

1/3 C (packed) shredded sharp cheddar cheese

1/4 tsp black pepper

pinch of cayenne pepper {optional}

Chicken:

To flatten chicken, place a chicken breast between two pieces of wax or parchment paper. {Note: I remove any fat and then rinse/pat dry the chicken breast before I begin}. Using a meat mallet {or in my case a rolling pin...also hear champagne bottles and heavy frying pans work well, so use whatever you can come up with} gently flatten the chicken, careful not 'break' the meat. Flatten to approximately  3/8" to 1/2" thick. Do this for each breast. *Sorry I forgot to snap a photo of this part of the process, will add the next time I prepare*

In wide shallow bowls place your lightly beaten eggs, Italian bread crumbs and flour. Dredge chicken pieces in flour then egg then coat completely with bread crumbs. Place all the coated pieces in refrigerator for about 30 minutes to dry/set. 

In a large non-stick skillet, heat your oil {about 1/4"} over medium-high heat. Adding no more than two pieces of chicken at a time, cook until golden brown and cooked through {about 3 minutes on each side}. 

Drain off excess oil on paper towel lined platter and keep warm while you prepare the cheese sauce. 

To prepare cheese sauce, melt butter over medium heat. Add flour and whisk until smooth. 

Add bit of the milk, whisking to incorporate all together smoothly. Then add remaining milk and the salt and  bring to a boil. Stirring constantly, cook for about 2 minutes until thickened. 

Remove from heat and add cheese, pepper and small pinch of cayenne pepper {optional}. 

Whisk all together until cheese is melted. 

Then serve {or smother!} this sauce over your chicken schnitzel... and that's it! I really really hope you find that you like this recipe as much as we do!!

*Note: this cheese sauce would also be great over fish, vegetables or as a warm cheese dip {my kids even love this as a dipping sauce for their beloved chicken nuggets}! 

 Dedra

Print this recipe here: Chicken Schnitzel with Cheese Sauce
Want just the cheese sauce? Can find that here: Cheese Sauce